VEGAN AVGOLEMONO SOUP

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Vegan Avgolemono Soup image

A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity.

Provided by mandilovell

Categories     Greek

Time 40m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

1 quart vegetable broth
1/4 cup long-grain white rice
3 tablespoons nutritional yeast flakes (optional)
2 teaspoons tamari (optional)
1 cup unsweetened soymilk or 1 cup unsweetened almond milk
2 tablespoons cornstarch
1/4 teaspoon turmeric
1/3 cup finely chopped chicken-style seitan (homemade or storebought)
2 tablespoons vegan margarine or 2 tablespoons extra virgin olive oil
1/4-1/3 cup fresh lemon juice (use 1/4, then test for tartness, and add more if necessary)
1 small lemons, zest of or 1/2 large lemon, zest of
1/4 cup chopped fresh parsley
salt and pepper (about 1/2 to 1 tsp of salt, and 1/4 to 1/2 tsp of pepper)
fresh dill (to garnish) (optional)

Steps:

  • Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
  • Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
  • When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
  • Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
  • Add parsley, salt, and pepper to taste. Stir well.
  • Serve with some freshly snipped dill, if desired. This recipe will double well.

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